Mexican Stuffed Shells
26 shells, cooked according to pkg
1 can black beans, rinsed, drained(or 1 2/3 cup cooked dry beans)
2 cups frozen corn, thawed
2 cups reduced fat Mexican cheese, divided
1 pkg chopped frozen spinach, thawed and squeezed dry
2 tsp chili powder
2 tsp cumin
1/2 tsp black pepper
1/2-3/4 tsp cayenne pepper
1 jar salsa
1 pt roasted cherry tomatoes
Mix together beans, spinach, 1 cup cheese, corn, and spices. Place tomatoes and salsa in blender or food processor. Blend until smooth. Spread some sauce on the bottom of the pan. Spoon mixture into shells. Place sauce over shells and cover with 1 cup cheese. Place in 350 degree oven for 30-35 mins.
**if you are not a fan of spicy food I would tone down the cayenne and chili powder. My spice tolerance must be getting better as they border lined spicy for me, but it didn't last long. The tomatoes aren't really needed, but I needed to use them up. You can also use a can of diced or more salsa.
Kid's Help: count out shells, measure spices, wash tomatoes